Smile Sandwich logo

jordansward@gmail.com

Sweet Potato Quinoa Hash

This may be one of my favorite creations yet. One of my favorite things in the world is a breakfast skillet. You know, the ones with potatoes and cheese and vegetables and more cheese and eggs?? Best. Hangover. Food. Ever. Well, just best food in general. I am proud to say that I’ve successfully created the healthy version of that. I mean, this doesn’t even have cheese and it still tastes amazing.

This sweet potato quinoa breakfast hash has all the savory flavors of a breakfast skillet, but the sweetness of the potatoes adds an element that’s actually quite perfect. If the whole sweet and savory thing freaks you out, trust me, this is the best possible sweet/savory combo ever.

Sweet-Potato-Hash-2

YOLK PORN!

Have I mentioned my infatuation with Amish people? Well, it’s kind of out of embarrassing but I just love everything about their simple lifestyle. My family owns a cabin in Montello, WI near an Amish community, and these sweet potatoes are from them! My aunt knows me well enough to bring me some home, so kind.

This is perfect for breakfast all week – it tastes just as good heated up in the microwave with a fresh egg every morning. Okay fine here’s the recipe.

Sweet Potato Quinoa Hash

What you need:

  • 1 sweet potato
  • 1/2 each of green, yellow and red peppers (I used a frozen blend)
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • 1 tsp chili powder
  • 1 tsp rosemary
  • Salt and pepper, to taste
  • 2 slices turkey bacon
  • 1 cup cooked quinoa
  • Eggs

What you do:

  1. Place sweet potato in the microwave for about three minutes until soft enough to cut. Let cool enough to handle, peel and dice into cubes.
  2. Saute bacon in a skillet with a little bit of oil, set aside.
  3. Add sweet potatoes to the bacon skillet with grease still in it (not a lot of grease since we used lean turkey bacon, of course). Cook until browned on the edges and set aside.
  4. Now, saute the garlic, peppers and onion in olive oil until soft. Add the spices, potatoes, bacon and quinoa. Stir to combine and cook until heated through.
  5. Serve with a fried or poached egg on top.

Apple Cider Quinoa Stuffed Acorn Squash

I could sit here and argue about why my family is the best in the whole world, but instead I’ll just highlight one reason: They give me squash. Lots and lots of squash. I spent last weekend on the farm with my family and returned with great memories and bags full of squash. I had acorn, butternut AND spaghetti riding passenger.

This acorn squash recipe is one I had made before, with ingredients I already had on hand. Quinoa, dried fruit, nuts, kale and apples make a perfect fall salad by themselves. I used half the quinoa mixture to stuff the squash and ate the other half cold like a fall quinoa salad. Both options are recommended (although I have to admit, the quinoa salad is da bomb).

Acorn-Squash

I personally think acorn squash is filling enough to eat for a meal, roasted with a little brown sugar. But stuffing it with this quinoa salad not only uses up extra produce, but also adds protein for a hearty meal.

Apple Cider Quinoa Stuffed Acorn Squash

What You Need:

  • 2 acorn squash
  • 1 cup quinoa
  • 1 3/4 cups apple juice or cider
  • 1  teaspoon ground cinnamon
  • 1/4  teaspoon ground nutmeg
  • 1/2  teaspoon salt
  • 1/2  teaspoon pepper
  • 1 medium onion, diced
  • 1/2 cup kale
  • 1/2 cup dried berries
  • 1/2 cup diced apples
  • 1 tablespoon maple syrup or honey
  • 1/2 cup almonds, pecans, or other nuts

What You Do:

  1. Preheat oven to 350 degrees F. Cut squash in half, place them cut side down in a baking dish filled with 1/2 inch of water. Bake for 40 minutes or until soft.
  2. Meanwhile, add quinoa, apple cider, and spices to a pan. Bring to a boil, then turn down the heat and simmer, covered for about 20 minutes.
  3. Sauté onion in olive oil over medium heat. Once translucent, sauté kale for just a minute or so.
  4. Add sautéed veggies, dried berries, apples, maple syrup and nuts to the quinoa once it’s done.
  5. Remove squash from the oven, turn them right side up, and brush edges with olive oil. Fill each half with the quinoa mixture and return to the oven for about 10 minutes more. The squash should be tender and easily pierced with a fork.

NOTE: If you aren’t a squash fan, the quinoa mixture is AWESOME as a salad. If you don’t have apple cider, simply use water or vegetable stock.

 

Pumpkin Quinoa Granola

Oh look, another pumpkin recipe! Don’t worry, this won’t be the last. Anyhoot, granola is one of my favorite things to make because A. It’s delicious, B. It’s easy, and C. Buying granola at the store is expensive and full of odd ingredients and just generally not as fun. This is one of my favorite granola recipes yet!

This time, I decided to add quinoa and chia seeds … for my health. Then I added dried fruit and white chocolate chips … because I can. The result: delicious granola that I generously sprinkle on vanilla Greek yogurt for breakfast every morning until it runs out.

IMG_1190

I don’t know if it’s just me, but every time I make granola I nearly burn it. So please note: Even if it’s still soft and doesn’t look like it wants to come out of the oven yet, it definitely does! It will get crunchy once it cools, I promise.

Although Trader Joe’s isn’t perfect for everyday grocery needs, it is perfect for granola making because they have cheap dried fruit blends and nut blends! Plus, I got pumpkin pie spice there for $1.99, which is the cheapest I’ve seen it!

Pumpkin Quinoa Granola

Adapted from Skinny Taste

What You Need:

  • 1/4 cup uncooked quinoa
  • 1 1/2 cups oats
  • 2 tablespoons chia seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup chopped pecans
  • 1/4 cup almonds
  • 1/2 cup dried fruit (I used Trader Joe’s Golden Berry Blend)
  • 1/3 cup real maple syrup (or honey)
  • 1/4 cup pumpkin puree
  • 1 tsp oil (coconut or canola)
  • 1 tsp pumpkin pie spice (or more to taste)
  • 1/4 tsp cinnamon
  • pinch kosher salt
  • 1/2 tsp vanilla extract

What You Do:

1. Preheat oven to 325 degrees F. Spread oats, quinoa and chia seeds on parchment lined baking pan, toast in oven for 10 minutes.

2. Meanwhile, combine wet ingredients in a medium bowl. Once oats and quinoa are toasted, combine them with all other dry ingredients.

3. Add the dry ingredients to the wet and mix with a spatula. Spread granola onto one or two baking sheets.

4. Reduce oven temperature to 300 degrees F and bake for 20 minutes.

Classic Homemade Bruschetta

I was going to go ahead and take credit for this masterpiece, but decided it was unfair since the only part I had in it was sipping wine while watching my sister make it. And, of course, eating it. But what would a great recipe be without people to eat it?! So, as far as I see it, I was in fact an important contributing factor in making of this Italian feast.

Easy Bruschetta Recipe

My sister is going to Italy next week, and to prepare she took an Italian cooking class. Although I previously thought of gnudi as being something completely non food-related starting with an ‘n’ (har har), my eyes have been opened to gnudi – the naked ravioli. When paired with heirloom tomato bruschetta, you have a nearly perfect appetizer line-up.

I stole this easy bruschetta recipe from my sister to post, since I love bruschetta but only ever have it when I visit North Carolina. A crate of small heirloom tomatoes was $5 at the farmer’s market, and most other produce was much cheaper here than in Chicago. If you’re looking for a way to use farmer’s market vegetables (tomatoes and basil), or want to learn how to make bruschetta, here it is. I can’t claim ownership of this recipe for bruschetta – sharing it is about the best I can do.

Easy Bruschetta Recipe Easy Bruschetta Recipe Easy Bruschetta Recipe

Easy Homemade Bruschetta Recipe

What you need:

1 loaf Italian bread

1 pound cherry heirloom tomatoes (or 2 large)

1 clove garlic, chopped

2 Tablespoons olive oil

1 Tablespoon balsamic vinegar

1/2 cup Parmesan Reggiano

Fresh basil leaves, chopped (for garnish)

Salt and pepper, to taste

What you do:

1. Preheat oven to 350 degrees F.

2. Slice bread and arrange on greased cookie sheet.

3. In a medium bowl, mix chopped tomatoes, garlic, olive oil, vinegar, salt and pepper. Top each bread slice with the tomato mixture and Parmesan.

4. Bake for 12 minutes or until desired crispiness. Sprinkle with extra Parmesan and basil.

Copycat Protein Bar Buffalo Bowl

I’m picking up the momentum again on the blog. So if you like it, you are welcome! Suggestions are always appreciated. And if you don’t like it, then I don’t like you. Go away. 🙂

If you’ve never been to Protein Bar in Chicago, you’re truly missing out, particularly on their buffalo bowl. All-natural chicken + organic quinoa + homemade buffalo sauce + blue cheese = heaven in a bowl. What you’re not missing out on is their prices. SO why not make said bowl at home?! Save a buck, buy a new swimsuit. Or a vacation. Or a gym membership. Whatever you want.

IMG_0263

This recipe is great if you pack your lunch because it will keep in the fridge for a few days. I made a big bowl and ate it all week! You can eat it warm like rice or cold like a salad – either way, it’s like chicken wings but healthy. What’s not to love?!

Oh, and it’s super easy. I didn’t really measure anything, just threw it all together and tossed. I did my best to measure the ingredients below, but eyeball it. If you’d like more veggies – throw em in. If it’s not buffalo-y for ya, lube it up. I didn’t have any, but I’d highly recommend adding blue cheese or feta, if you’re into that sorta thing. I am.

Beer pairing: Any.

Copycat Protein Bar Buffalo Bowl

What you need:

1 cup dry organic quinoa

1 3/4 cups chicken stock (or water)

2 stalks celery, chopped

2 large carrots, peeled and chopped

1 all-natural chicken breast

Cheese (blue, feta, cheddar, I don’t care go crazy)

Store-bought buffalo sauce (look for one with the lowest sodium)

S&P to taste

What you do:

1. Add dry quinoa and chicken stock to large pot. Bring to a rapid boil, turn heat to low. Cover and cook for 15 minutes or until quinoa is no longer crunchy.

2. Meanwhile, bake your chicken breast until it’s done. You can also use a store-bought rotisserie.

3. Once chicken and quinoa are cooked, throw everything together in a large bowl.

4. Toss, toss, toss. Taste. Add more sauce. Toss again. 🙂